]1] FAO/WHO (2001). Report of a joint FAO/WHO expert consultation on evaluation of health and nutritional properties of probiotics in food including powder milk with live lactic acid bacteria, World Health Organization and Food and Agriculture Organization of the United Nations, London, Ontario, Canada.
]2 [Wang, K.Y., Li S.N., Liu, C,S., Perng D.S., Su, Y.C., Wu, D.C., Jan C.M., Lai C.H., Wang, T.N., Wang, W.M., (2004) Effects of ingesting Lactobacillus and Bifidobacteriumcontaining yogurt in subjects with colonized Helicobacter pylori. The American Journal of Clinical Nutrition, 80:737–741.
]3[ Belviso, S.,Giordano, M., Dolci, P., Zeppa, G. (2009) In vitro cholesterol-lowering activity of Lactobacillus plantarum and Lactobacillus paracasei strains isolated from the Italian Castelmagno PDO cheese. Dairy Sci Technol., 89,169–176.
]4[ Ibrahim, F., Ruvio, S., Granlund, L., Salminen, S., Viitanen, M,. Ouwehand, A., (2010) Probiotics and immunosenescence: cheese as a carrier. FEMS Immunology & Medical Microbiology.59, 53–59.
]5 [Agrawal, R., (2005). Probiotics: An emerging food supplement with health benefits. Food Biotechnology, 19(3), 227–246.
]6[ Burgain, J., Gaiani, C., Linder, M., Scher, J. (2011). Encapsulation of probiotic living cells: From laboratory scale to industrial applications. Journal of Food Engineering, 104(4), 467–483.
]7[ Ross, R. P., Desmond, C., Fitzgerald, G. F., Stanton, C. (2005). Overcoming the technological hurdles in the development of probiotic foods. Journal of Applied Microbiology, 98(6), 1410–1417.
]8[ Siuta-Cruce, P. J. Goulet. (2001). Improving probiotic survival rates. Food Technol, 55: 36-42.
]9[ Saarela, M., Mogensen, G., Fondén, R., Mättö, J., Mattila- Sandholm, T. (2000). Probiotic bacteria: Safety, functional and technological properties. Journal of Biotechnology, 84(3), 197–215.
]10[ Parvez, S., Malik, K. A., Ah Kang, S., Kim, H. (2006). Probiotics and their fermented food products are beneficial for health. Journal of Applied Microbiology, 100(6), 1171–1185.
]11[ Baker, V.A., Hepburn, P., Kennedy, S.J., Jones, P.A., Lea, L.J., Sumpter J.P., Ashby, J. (1999). Safety and evaluation of phytosterol esters. Part 1. Assessment of oestrogenicity using a combination of in vitro and in vivo assays. Food Chem Toxicol, 37:13–22.
[12] Ostlund, RE. (2002). Phytosterols in human nutrition. Annu Rev Human Nutr 22:533–549.
[13] Zawistowski, J., Kitts, D. (2004). Functional foods—a new step in the evolution of food development. Clin Rounds 4:1–6.
[14] Bruce, J., Grattan, Jr., (2013). Plant Sterols as Anticancer Nutrients: Evidence for Their Role in Breast Cancer. Nutrients, 5:359-387.
[15] Bouic, P.J. (2001). The role of phytosterols and phytosterolins in immune modulation: a review of the past 10 years. Curr Opin Clin Nutr Metab Care, 4: 471–475.
[16] McClements, D.J., Decker, E.A., Weiss, J., (2007). Emulsion-based delivery systems for lipophilic bioactive components. Journal of Food Science, 72, 109–124.
[17] Garg, M.L.,Wood, L.G., Singh, H., Moughan, P.J. (2006). Means of delivering recommended levels of long chain n-3 polyunsaturated fatty acids in human diets. Journal of Food Science, 71(5), R66–R71.
[18] Kagami, S., Sugimura, S., Fujishima, N., Matsuda, K., Kometani, T., Matsumura, Y. (2003). Oxidative stability, structure, and physical characteristics of microcapsules formed by spraying drying of fish oil with protein and dextrin wall materials. Journal of Food Science, 68, 2248–2255.
[19] Halwanil, M., Yebiol, B., Suntres, Z.E., Alipour, M., Azghani, A.O., Omril, A. (2008). Coencapsulation of galllium with gentamicin in liposomes enhances antimicrobial activity of gentamicin against Pseudomonas aeruginosa. Journal of Antimicrobial Chemotherapy, 62, 1291–1297.
[20] Awaisheh, s., Khalifeh, M., Al-Ruwaili, M., A, Khalil O., Al-Ameri, O., Al-Groom., R. (2013). Effect of supplementation of probiotics and phytosterols alone or in combination on serum and hepatic lipid profiles and thyroid hormones of hypercholesterolemic rats. Journal of Dairy Science, Vol, 96: 9-15.
[21] Rabiskova, M., Valaskova, J. (1998). The influence of HLB on the encapsulation of oils by complex coacervation. Journal of Microencapsulation, 15(6): 747-751.
[22] Thies, C. (2007). Microencapsulation of flavors by complex coacervation. In: J.M. Lakkis (Ed.), Encapsulation and Controlled Release Technologies in Food Systems. Oxford: Blackwell Publishing Ltd. pp. 148-170.
[23] Krasaekoopt, W., Bhandari, B., Deeth, H., (2004). The influence of coating materials on some properties of alginate beads and survivability of microencapsulated probiotic bacteria. International Dairy Journal 14: 737-743.
[24] Izadi, Z., Nasirpour, A., Garoosi, G.A. (2012). Optimization of phytosterols dispersion in an oil/water emulsion using mixture design approach. JDST 33:1715–1722.
[25] Eratte, D., McKnight, S., Gengenbach, T.R., Dowling, K., Barrow, C.J., Adhikari, B.P. (2015). Co-encapsulation and characterization of omega-3 fatty acids and probiotic bacteria in whey protein isolate-gum Arabic complex coacervates. Journal of Functional Foods, 19, 882-892.
[26] Razavizadeh, B.B.M., Khan Mohammadi, F., Azizi, S.N. (2014). Comparative study on properties of rice bran oil microcapsules prepared by spray drying and freeze drying, Journal of Research and Innovation in Food Science and Technology, 3(2):97-114.
[27] Di Battista, C.A., Constenla, D., Ramirez-Rigo, M.V., Pina, Juliana. (2015). the use of arabic gum, maltodextrin and surfactants in the microencapsulation of phytosterols by spray drying. Journal of powder technology, (286). 193-201.
[28] Awaisheh, S.S., Haddadin, M.Y., Robinson, R.K. (2005). Incorporation of selected nutraceuticals and probiotic bacteria into a fermented milk. International Dairy Journal, 15 1184–1191.
[29] Pedroso, D. L., Thomazini, M., Heinemann, R.B., Favaro-Trindade, C.S. (2012). Protection of Bifidobacterium lactis and Lactobacillus acidophilus by microencapsulation using spraychilling. International Dairy Journal-Published in Association with the International Dairy Federation, 26(2), 127–132.
[30] Picot, A., Lacroix, C. (2004). Encapsulation of bifidobacteria in whey protein-based microcapsules and survival in simulated gastrointestinal conditions and in yoghurt. International Dairy Journal-Published in Association with the International Dairy Federation, 14(6), 505–515.
[31] Parsa, P. Alizadeh, M. Rezadad Bari, M and Moghar, A,A.(2015). Optimisation of probiotic yoghurt production enriched with phytosterols. International Journal of Dairy Technology, Vol 68, No 4.
[32] Eratte, D., McKnight, S., Gengenbach, T. R., Dowling, K., Barrow, C. J., Adhikari, B.P. (2015). Co-encapsulation and characterization of omega-3 fatty acids and probiotic bacteria in whey protein isolate-gum Arabic complex coacervates. Journal of Functional Foods, 19, 882-892.
[33] Gardiner, G. E., O’Sullivan, E., Kelly, J., Auty, M. A., Fitzgerald, G. F., Collins, J. K., Ross, R. P., Stanton, C. (2000). Comparative survival rates of human-derived probiotic lactobacillus paracasei and L. salivarius strains during heat treatment and spray drying. Applied and Environmental Microbiology, 66(6), 2605–2612.
[34] Chandramoulia, V., Kailasapathy, K., Peirisb, P., Jones, M. (2004). An improved method of microencapsulation and its evaluation toprotect Lactobacillus spp. in simulated gastric conditions. Journal of Microbiological Methods, 56, 27–35.
[35] Tavakol, M., Vasheghani-Farahani, E., Dolatabadi-Farahani, T., Hashemi-Najafabadi, S. (2009). Sulfasalazine release from alginate-N,O-carboxymethyl chitosan gel beads coated by chitosan. Carbohydrate Polymers, 77(2), 326–330.
[36] Sadat Vaziri, A., Alemzadeh, I., Vossoughi, M and Chackoshian Khorasani, A. (2018). Co-microencapsulation of Lactobacillus plantarum and DHA fatty acid in alginate-pectin-gelatin biocomposites. Carbohydrate Polymers, 199, 266-275.
[37] Quispe-Condori, S., Salda˜na M.D.A., Temelli, F. (2011). Microencapsulation of flax oil with zein using spray and freeze drying. LWT - Food Science and Technology, 44, 1880–1887.
[38] Choi, M., Ruktanonchai, U., Min, S., Chun, b., Soottitantawat, A. (2010). Physical characteristics of fish oil encapsulated by β-cyclodextrin using an aggregation method or polycaprolactone using an emulsion–diffusion method. Journal of Food Chemistry, 119, 1694–1703.
[39] Mukai-Corrêa, R., Prata, A.S., Grosso, C.R.F. (2003). Microcapsules obtained by ionic polymerization. In Release of casein encapsulated in alginate and pectin. Aquaculture, 2.
[40] Ghanbarzadeh, B., Almasi, H and Niknia, N. (2012). Chemistry and physic of food colloidal systems and biopolymer solution, Volume 1. Publiction Sanati Sharif University. (In Persian)
[41] Caparino, O.A., Tang, J., Nindo, C.I., Sablani, S.S., Powers, J.R., Fellman, J.K. (2012). Effect of drying methods on the physical properties and microstructures of mango (Philippine ‘Carabao’ var.) powder. Journal of Food Engineering, 111 135–148.
[42] Botrel, D. A., de Barros Fernandes, R. V., Borges, S. V., Yoshida, M. I. (2014). Influence of wall matrix systems on the properties of spray-dried microparticles containing fish oil. Food Research International, 62(0), 344–352.
[43] Walton, D. E. (2000). The morphology of Spray-Dried particles a qualitative view. Drying Technology, 18(9), 1943-1986.
[44] Haque, M.K., Roos, Y.H., (2006). Differences in the physical state and thermal behavior of spray-dried and freeze-dried lactose and lactose-protein mixtures. Innovative Food Science & Emerging Technologies, 7(1), 62-73.
[45] Saénz, C., Tapia, S., Chávez, J., Robert, P. (2009). Microencapsulation by spray drying of bioactive compounds from cactus pear (opuntia ficus-indica). Food Chemistry, 114(2), 616–622.
[46] Ying, D., Schwander, S., Weerakkody, R., Sanguansri, L., Gantenbein-Demarchi, C., Augustin, M.A. (2013). Microencapsulated Lactobacillus rhamnosus GG in whey protein and resistant starch matrices: Probiotic survival in fruit juice. Journal of Functional Foods, 5(1), 98–105.
[47] Rosenberg, M., Kopelman, I. J., Talmon, Y. (1985). A scanning electron microscopy study of microencapsulation. Journal of Food Science, 50, 139–144.
[48] Sheu, T. Y., Rosenberg, M. (1998). Microstructure of microcapsules consisting of whey proteins and carbohydrates. Journal of Food Science, 63(3), 491–494.
[49] Smrdel, P., Bogataj, M., Zega, A., Planinsek, O., Mrhar, A. (2008). Shape optimization and characterization of polysaccharide beads prepared by ionotropic gelation. Journal of Microencapsulation, 25(2), 90-105.
[50] Sarblooki, M. 1995. Practical of Organic Chemistry, Publication of Jihad.
[51] Yang, F., Oyeyinka, SA,, Ma Y. (2016). Novel Synthesis of Phytosterol Ester from Soybean Sterol and Acetic Anhydride. Journal of Food science.81 (7). 1629-1635.
[52] Da Silva, H.R. Quintella, C. M. and Meira, M. (2017). Separation and Identification of Functional Groups of Molecules Responsible for Fluorescence of Biodiesel Using FTIR Spectroscopy and Principal Component Analysis. Journal of Brazilian Chemistry Society. Vol. 28, No. 12, 2348-2356.
[53] Rajam, R Anandharamakrishnan, C. (2014). Microencapsulation of Lactobacillus plantarum (MTCC 5422) with fructooligosaccharide as wall material by spray drying. Journal of food research international, (66).454-462.
[54] Daoub, R.M.A., Elmubarak, A.H., Misran, M. Hassan, E. A., Osman, M.E. (2016). Characterization and functional properties of some natural Acacia gums. Journal of the Saudi Society of Agricultural Sciences. Vol. 17, 241-249.
[55] Santos, M.G., Bozza, F.T., Thomazini, M., Favaro-Trindade, C.S., (2015) Microencapsulation of xylitol by double emulsion followed by complex Coacervation. Journal of Food Chemistry, 171, 32-39